Ingredients:

  • 1 lb chicken breast, sliced into 1-inch strips
  • 1 lb large shrimp, peeled and deveined
  • 12 oz dried fettuccine pasta
  • 1.5 cups heavy whipping cream
  • 1 cup Parmigiano-Reggiano, freshly grated
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 cup reserved pasta water
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook until just shy of al dente. Reserve 1/2 cup of pasta water before draining.
  2. Season chicken and shrimp with smoked paprika and onion powder. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  3. Sear the chicken strips for 5–6 minutes until golden and cooked through. Remove from the pan and set aside.
  4. In the same skillet, sear the shrimp for 2–3 minutes until opaque and pink. Remove immediately to prevent a rubbery texture.
  5. Reduce heat to medium-low. Melt butter in the skillet, scraping up the golden brown bits (fond). Add minced garlic and sauté for 1 minute until fragrant.
  6. Pour in the heavy whipping cream. Bring to a gentle simmer for 3–4 minutes until slightly thickened. Do not allow a rolling boil.
  7. Remove the skillet from heat. Whisk in the freshly grated Parmigiano-Reggiano in batches using the residual heat until the sauce is glossy and emulsified.
  8. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to reach desired consistency. Fold in the chicken and shrimp. Garnish with fresh parsley and serve immediately.